In a saucepan combine cream, garlic and chicken stock. Cook and stir over medium-high heat for 5-6 minutes. Reduce heat to low and add 1/2 Cup of the cheese and stir until cheese has melted.

Meanwhile in a pan of boiling, salted water, cook the linguine for 3-5 minutes or until al dente (tender but firm). Drain well and add to cheese sauce, tossing to coat. Sprinkle with chopped chives to garnish and serve with the remaining cheese sprinkled on top. Serves 6